Cracked Pepper Cheddar Muffins Recipe
Cracked Pepper Cheddar Muffins Recipe photo by Taste of Home

Cracked Pepper Cheddar Muffins Recipe

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These warm, golden muffins make a great accompaniment to soup, stew or any other cold-weather entree. My family loves the cheese and pepper flavor. —Susan Kelm, Mineral Point, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon coarsely ground pepper
  • 1 egg
  • 1-1/4 cups 2% milk
  • 2 tablespoons canola oil
  • 1 cup (4 ounces) shredded cheddar cheese


  1. In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
  2. Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cracked Pepper Cheddar Muffins in Taste of Home December/January 2008, p38

Reviews for Cracked Pepper Cheddar Muffins

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Reviewed Jan. 7, 2015

"These are really good with chili. I feel they're a little too sweet, so I cut the sugar to 1 t. and add a bit of salt; be sure to use extra-sharp cheddar too."

Reviewed Nov. 13, 2014

"These are easy to make and cook up perfectly in the 25-30 minutes the recipe calls for. Love the finished texture of the muffins. I bake them in a non-stick muffin pan, and they slide right out even without cooking spray. They turn out moist but firm; can't rave enough about the finished texture. A bit bland though, so next time I make them I will double the pepper and also add a tsp or two of garlic or onion powder as well. HELPFUL TIP: Use a 3-Tbsp ice-cream (or other) scooper of batter to fill each muffin cup (making sure each scoop of batter is level in the scoop). This fills each of the twelve muffin cups with exactly (or pretty darn close to exactly) the right amount of batter, with none left over."

Reviewed Apr. 20, 2014

"I use a large ice cream scoop and make these as drop biscuits! You can change the cheese and herbs to whatever works best with what you're serving, and they come together in a snap. Try using a combination of any of the following: dill seed, red pepper flakes, garlic or onion powder, Italian seasoning, parsley, a little bit of sage, snipped fresh rosemary, caraway seed... The garlic and onion powder are a must, and I almost always have a bit of red pepper flakes in mine. Great customizable recipe!"

Reviewed Nov. 11, 2013

"Way too bland for my taste even though I used sharp cheddar that I shredded myself. Texture was great but the recipe is missing something to bring out the flavors."

Reviewed Jul. 30, 2012

"Made these last night and they were all eaten up! Very quick and simple recipe- a nice accompiment to a meat and potatoes meal and were very fluffy and light. They take mere minutes to whip up and taste great warm from the oven. I made suggest doubling the amount of pepper but that is just my preference. Also, add some salt- maybe about 1/2 teaspoon. Also, I would not suggest baking them for the time suggested- I baked mine for only 15 minutes and they were fully cooked. Overall, a yummy and convient recipe. Will make again."

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